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Chicken Pastel in a Cup

This is a recipe for Chicken Pastel in a Cup
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Filipino
Servings: 8
Author: Vanjo Merano


  • 1 lb. boneless chicken breast cut into cubes
  • 3 beef franks or hotdog chopped
  • 2 boiled eggs chopped
  • 1 cup button mushroom chopped
  • 1 medium carrot chopped
  • 1 medium potato cut into cubes
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cup chicken broth or stock
  • ½ cup shredded cheddar cheese
  • 12 slices of loaf bread dark edges removed
  • Salt and ground black pepper to taste


  • Preheat oven to 350F
  • Make the bread cups by flattening the bread slices. Do this by placing each slice on a clean flat surface. Use a rolling pin or a clean bottle to flatten the bread. Do this by rolling it over the bread slices. Arrange the flatten bread slices on a cupcake pan. Make sure to press it against the pan to form a cup shaped figure.
  • Put the pan with bread slices in the oven. Bake for 5 to 6 minutes. Remove and let it cool. Set aside.
  • Melt butter in a pan.
  • Sauté the mushroom, chicken, and hotdogs for 5 minutes
  • Add potato and carrot and pour half of the chicken broth. Let boil. Cover and cook in medium heat for 5 to 7 minutes. Add more broth if needed.
  • Sprinkle the flour all over the pot a tablespoon at a time. Stir and make sure that all ingredients are well blended.
  • Add the chopped boiled eggs and remaining chicken broth. Stir and cook until the desired thickness is achieved.
  • Sprinkle salt and pepper to taste.
  • Scoop the chicken pastel and put it in the bread cups. Top with grated or shredded cheese.
  • Serve. Share and enjoy!


Serving: 8g